Asian Broccoli Salad
This Asian Broccoli Salad is so so good! Broccoli florets are quickly cooked and then tossed in the most insanely delicious asian dressing. This is a great make ahead salad that is always a crowd pleaser.
I have to admit that broccoli salad is generally not my thing. I’ve found that broccoli salad generally falls into two categories, either raw and a little too healthy tasting, or smothered in cheese, mayonnaise and bacon to try and disguise the fact that it’s actually broccoli.
Enter my new favourite salad, Asian Broccoli Salad! I honestly can’t get enough of this, which is saying a lot considering the main ingredient is broccoli.
The broccoli is cooked for just 90 seconds so that it loses its raw crunch and becomes slightly tender. The florets are then tossed in a deliciously creamy Asian dressing. I love that the broccoli florets absorb some of the dressing, make each bite extra flavourful.
I kept the other ingredients in the salad very simple. There are sliced scallions to add a sharp kick of fresh flavour, toasted cashews for a bit of texture and crunch and sesame seeds. Don’t feel restricted by the ingredients I’ve included, you could always add in bell peppers, cucumber or shredded carrot.
After cooking the broccoli and cooling it in an ice bath I recommend patting it dry with paper towels or a dish cloth to really get out as much liquid as possible before tossing in the dressing, this will help to prevent the salad from getting too watery later on.
Here are a few other easy salads that you might enjoy…
- Creamy Cauliflower Faux-Tato Salad
- Pesto Zoodle Salad with Prosciutto & Pine Nuts
- Roasted Fennel & Green Bean Salad
- Grilled Zucchini & Asparagus Salad
- Carrot Salad with Honey Mustard Dressing
- Roasted Cauliflower, Date, Red Onion & Parsley Salad
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Asian Broccoli Salad
Ingredients
- 2 heads broccoli (approximately 4 cups florets)
- 1/2 cup chopped scallions
- 1/3 cup toasted salted cashews or peanuts
- 2 tbsp sesame seeds
Asian Dressing
- 1/4 cup almond butter (or cashew or peanut butter)
- 1 clove garlic
- 1 inch piece of peeled ginger
- 2 tsp honey (or 1 medjool date soaked in boiling water for 10 mins for Whole30/Vegan)
- 2 tbsp lime juice
- 2 tbsp sesame oil
- 3 tbsp soy sauce (or tamari/coconut aminos)
Instructions
- Bring a large pot of water to a boil. While you are waiting for it to boil cut the two heads of broccoli into small bite sized florets
- Once the water is boiling, add in the broccoli and leave to cook for exactly 1 minute (not longer, you don't want them to be mushy!). After 1 minute remove the broccoli and place them in a bowl filled with ice and water. Once the broccoli is cool drain and pat dry with a dish cloth to remove any excess moisture. Transfer to a salad bowl.
- In a blender or nutribullet container combine all of the ingredients for the dressing and blend until completely smooth
- In a bowl combine the broccoli florets, cashews/peanuts, scallions, sesame seeds and toss in the dressing. Serve!
Nutrition
Great flavor! I added cucumber, jalapeño and cilantro with sirachi sauce on top. Also keeping all ingredients separate in the fridge and mix together right before serving so nothing gets soggy.
What would you use as a replacement for the ginger? My daughter is allergic and I haven’t found a great replacement yet in Asian inspired recipes.